Old Fashioned Fruit Cake is a rich, moist, and festive dessert packed with colorful candied fruits, crunchy nuts, and warm spices. This traditional holiday favorite has been passed down through generations and is perfect for Christmas celebrations, family gatherings, or enjoying with a warm cup of coffee.
Prep Time
- Prep Time: 30 minutes
- Bake Time: 2 hours
- Cooling Time: 1 hour
- Total Time: 3 hours 30 minutes
- Servings: 12–14
Equipment
- Large mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9×5-inch loaf pan or tube pan
- Parchment paper
- Cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1/2 cup orange juice
- 1 tsp vanilla extract
Fruits and Nuts
- 1 cup candied cherries
- 1 cup candied pineapple
- 1 cup mixed candied fruit peel
- 1 cup raisins
- 1 cup chopped pecans or walnuts
Ingredient Notes
- Candied Fruits: Traditional fruit cake flavor comes from a colorful mix of candied fruits.
- Orange Juice: Keeps the cake moist and adds citrus flavor.
- Nuts: Pecans or walnuts add texture and richness.
- Spices: Cinnamon and nutmeg create warm holiday flavor.
Instructions
Step 1: Prepare the Pan
- Preheat oven to 300°F (150°C).
- Grease and line a loaf pan or tube pan with parchment paper.
Step 2: Mix the Dry Ingredients
- In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
Step 3: Cream Butter and Sugar
- In a large bowl, beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in orange juice and vanilla extract.
Step 4: Combine Everything
- Gradually mix dry ingredients into the wet mixture.
- Fold in candied fruits, raisins, and nuts until evenly distributed.
Step 5: Bake
- Spoon batter into the prepared pan and smooth the top.
- Bake for 1 hour 45 minutes to 2 hours, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, loosely cover with foil.
Step 6: Cool
- Let cake cool in the pan for 15 minutes.
- Transfer to a wire rack to cool completely before slicing.
Nutrition Facts (Per Serving Approx.)
- Calories: 420
- Carbohydrates: 52g
- Protein: 5g
- Fat: 22g
- Sugar: 35g
- Fiber: 2g
Tips
- Toss the fruits and nuts in a little flour before mixing into the batter to prevent sinking.
- Wrap the cooled cake tightly for even better flavor after a day or two.
- Store in an airtight container to keep the cake moist.
- Use high-quality candied fruit for the best taste and texture.
Variations
- Rum Fruit Cake: Brush the cake with rum or brandy after baking for a richer flavor.
- Chocolate Fruit Cake: Add mini chocolate chips for extra sweetness.
- Glazed Fruit Cake: Drizzle with a simple powdered sugar glaze.
- Tropical Version: Add dried mango, coconut, and macadamia nuts.